Happy Monday! Poor Monday. No day of the week is dreaded more than you. All because you’re the day that follows the weekend. It’s okay though, Monday. I made these tasty cupcakes for you!
I think cupcakes make Monday more desirable. That and the Bachelorette, of course. But who cares who gets the final rose – who gets the final cupcake?
So, these cupcakes. I call them caramel corn, but there isn’t actually any caramel corn involved. When my sister tasted them and said they taste like caramel corn, I decided caramel corn cupcakes is a much prettier name than brown butter peanut butter cupcakes.
You definitely can’t skip the brown butter part when it comes to these little cakes. Sure, browning butter involves a little extra prep work, but the subtle nutty flavor is what magically makes you feel like you’re eating caramel corn in cupcake form.
Caramel Corn Cupcakes
Makes 15 cupcakes
- 1/2 cup brown butter*
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 1 egg
- 3/4 cup milk
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
Heat oven to 350 degrees F. Line cupcake pan with paper liners.
In large mixing bowl, beat brown butter, peanut butter, and sugar on medium speed with electric mixer until smooth. Add egg, then milk; beat on medium until combined.
In medium mixing bowl, stir flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients; beat on medium speed about 2 minutes or until well combined.
Fill each cupcake 2/3 full. Bake 18 to 22 minutes or until inserted toothpick comes out with just a few crumbs.
- 1 stick brown butter*
- 1/3 cup peanut butter
- 2 cups powdered sugar
- 2 tbsp. milk
In large mixing bowl, beat butter and peanut butter with electric mixer on medium speed until creamy. Gradually add powdered sugar and milk; beat all ingredients on medium-high speed until fluffy.
*After browning butter, I refrigerate it to bring it back to its solid form. Then I let it soften when I’m ready to bake with it.